Lemon Tarragon Grilled Chicken

Tarragon is one of my favorite herbs, I always have it growing in my summer garden.

Which is lucky because this summery recipe takes advantage of my tarragon and of my husband's wicked grilling skills. Pair it with some rice, asparagus or fresh peas for a pretty summer presentation.

2 1/2 cups chicken broth
1 small onion, minced
1/2 lemon, sliced
1 tablespoon dried tarragon (or a sprig of fresh)
salt and pepper to taste
2 tablespoons butter
1/4 cup all-purpose flour
zest of one lemon
1 egg yolk
1/4 cup heavy cream
2 large chicken breasts
olive oil for brushing

In a medium saucepan bring the broth, onion, sliced lemon and tarragon and simmer 2-3 minutes. Remove lemon and set aside.

In a skillet melt the butter then whisk in the flour and cook for one minute. Then gently whisk in the reserved stock and cook until it begins to boil and thicken then cook one more minute. Stir in lemon zest.

In a small bowl beat egg yolk and add 1/2 cup of the sauce to the egg yolk slowly, stirring all the while. Once blended return the egg mixture back to the skillet and stir, cooking over low heat until it nearly begins to boil (but not quite). Add cream and stir to mix.

Meanwhile, brush chicken breasts with a bit of olive oil then sprinkle with salt and pepper and a pinch of tarragon and grill over medium-high heat until cooked. Once cooked, slice and fan out on a plate (over rice as pictured if you wish) and drizzle sauce over the top. Garnish with a lemon slice if desired.

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